Breakfast Egg Muffins

Once I decided to reduce the sugar and start eating real, unprocessed food I soon realised that breakfast was going to be a challenge. Finding something else to eat rather than cereal or my favourite yoghurt, granola and maple syrup combo was difficult. However these mini breakfast egg muffins have really worked for me. They are super easy, can be made in a silicone muffin tray and frozen.

I like to make a batch of them and then reheat them in the morning for about 5 minutes in the oven at 180c (microwave for 40 seconds) or I also like to eat them cold.

For the kiddies I play down the veggies a bit and try to make them a little less green looking. In fact I asked my daughter what she would like in it – spring onions, bacon and mushrooms was her choice. I’m happy with that and so was she.

The best thing about these babies is that when I have eaten a couple of them for breakfast I am full until lunchtime. No midmorning slice of cake or raids on the biscuit barrel.

Add spoon the mixture into the muffin tray. Bake for 12-15 minutes. Eat while warm.

Notes

You can freeze these too.

Grubby Little Faces http://www.grubbylittlefaces.com/

This recipe has really revamped how my breakfast looks and there are lots of variation you could use to adapt it to your own tastes. Anything you put in an omelette would work.

I hope you like this recipe and give it ago. If you would like to see more of my recipe ideas and general chit chat about how I am tackling mine and my families diet please hope over to Facebook and join our conversation there.

Thanks for reading.

Clare

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4 Comments

What a great idea! During the week I have no time to make breakfast so anything that can be prepared in advance is perfect. I like to try and eat a healthy breakfast too (it means I feel less guilty when I have naughty snacks during the day 🙂 ).

Thanks for joining #FoodYearLinkup. I’ve just realised that I’ve still not added my apple recipe to #LoveSeasonalFood so I’ll head over and do it right now xx

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